30 Spring rolls      

  Prep Time : 1 hour      

  Cook Time : 1 hour 

Ingredients :

– 30 small (rice) Spring roll Sheets

– 150g of Pork shoulder or Chicken escalopes

– 150g of Crab meat

– 150g of cooked Shrimp

– 100g of Soya Vermicelli

– 75g of Black Chinese Mushrooms

– 2 Spring Onions

– 2 Scrambled Eggs

– 1 Lettuce

– Fish Sauce « Real Thai ® »

– Fresh Mint and Coriander (for the garnish)

For the « Nuoc Mâm » Sauce :

– 1 clove of crushed Garlic

– 1 fresh chopped Chili

– 1 tablespoon of Fish Sauce

– 1 teaspoon of Lemon Juice

– 1 tablespoon of warm Water

– 1 tablespoon of Sugar

Instructions :

Cook the meat, then chop finely. Cook the eggs and then chop into pieces, put the vermicelli in a bowl and cover with hot water.

Cook the mushrooms for 5 minutes in a pot of water. Chop the crab, the shrimps and the onions, and mix all the ingredients together in a large bowl.

Add the fish sauce and leave for 1 hour.

For the  Sauce :

Mix all the ingredients for the sauce into a bowl, stir well to dissolve the sugar.

Pour rouler les Nems :

Place a damp tea towel on a table.

1 – Dump the spring roll sheet quickly into a bowl of warm water.

2 – Place onto the damp tea towel.

3 – Lay a certain quantity of the stuffing on the edge of the spring roll sheet.

4 – Fold the edges first into the centre

5 – and roll.


Follow these steps for every spring rolls sheet. Fry for 10 minutes in a frying pan with oil, until the spring rolls turn golden.

Remove and place on kitchen roll to absorb the extra oil.

Tip : 

Serve the fried spring rolls with lettuce, mint, coriander and the “Nuoc Mâm” sauce.


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